Description
Looking for a weeknight dinner that’s both hearty and vibrant? These Sweet Potato Taco Bowls bring the fiesta with smoky roasted sweet potatoes, spiced taco beef (or vegan alternative), fresh toppings, and creamy extras—all piled high in one satisfying bowl. It’s the perfect mix of nutritious and indulgent, and it’s ready in under 40 minutes.
Ingredients
For the Sweet Potatoes:
2 large sweet potatoes, peeled and cubed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt & pepper to taste
For the Taco Beef (or Vegan Option):
1 lb ground beef (or plant-based ground)
2 teaspoons taco seasoning
1/4 cup water
Bowl Components:
2 cups cooked rice or quinoa
1 cup shredded lettuce
1 cup pico de gallo
1/2 cup guacamole
1/2 cup sour cream or dairy-free alternative
1/2 cup shredded cheese (optional)
Fresh lime wedges for serving
Optional twist:
Add black beans or corn
Swap rice for cauliflower rice
Top with crushed tortilla chips or hot sauce for crunch and heat
Instructions
Roast Sweet Potatoes: Preheat oven to 425°F (220°C). Toss sweet potato cubes with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden.
Cook Taco Beef: In a skillet over medium heat, cook beef until browned. Drain excess fat, stir in taco seasoning and water, and simmer for 5 minutes until thickened.
Assemble Bowls: Start with a base of rice or quinoa, then add lettuce, taco beef, roasted sweet potatoes, pico de gallo, guacamole, sour cream, cheese, and any other desired toppings.
Serve: Squeeze lime over the top and dig in.
- Prep Time: 10 min
- Cook Time: 30 mins
- Category: Dinner
Nutrition
- Calories: 480
- Fat: 24g
- Carbohydrates: 42g
- Protein: 25g